Party Food: Caramelized Shallot and Gruyere Fondue

December 10, 2013

Let your guests fawn over some melted cheese-covered chunks of sourdough bread, and you’ll be asked to make this fondue recipe time and time again. The Endless Meal created this caramelized shallot and gruyere cheese fondue to dip spicy sausage, mushrooms, steamed broccoli or cauliflower, prawns, roasted potatoes or sliced apples. It even includes tips on how to get a creamy — rather than lumpy — fondue every time.

Caramelized Shallot and Gruyere Fondue

    1 tablespoon butter
    6 ounces thinly sliced shallots (about 1½ cups)
    1 teaspoon sugar
    1 teaspoon salt
    14 ounces finely grated Gruyere cheese (about 3½ cups packed)
    2 tablespoons all purpose flour. For a gluten free version use 1½ tablespoons corn starch
    1½ cups (or more) dry white wine*
    Generous pinch of ground nutmeg
    1 small clove finely grated or minced garlic
    2 tablespoons calvados or another apple brandy
    Freshly ground black pepper, use generously

Click here for full instructions.

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